Tangerine And Cardamom Glazed Roasted Winter Vegetables Recipes

ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

ROASTED VEGETABLES WITH BALSAMIC GLAZE

Steps:

• For the roasted vegetables: Preheat the oven to 400 degrees F.
• In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
• For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

TANGERINE AND CARDAMOM GLAZED ROASTED WINTER VEGETABLES

Steps:

• Preheat oven to 375°F.
• Prepare a 10x13-inch pan with a light coating of cooking spray or simply cover the pan with foil for a no fuss clean up.
• Peel the baby onions by first trimming the tops and bottoms and gently peeling the skin. The more papery the exterior, the easier they will be to peel. Place into the baking pan. (If you are using the medium red onions, just barely trim the root end so that the wedges hold together during the roasting.).
• Peel the squash and cut into one inch cubes. I tend to buy a squash much larger than needed so the neck part (without the seeds) will yield the 1 1/2 pounds of squash cubes needed. The rest of the squash is used in a mash or soup. Place into the baking pan.
• Peel and trim the parsnips and cut into 1 1/2 inch lengths. For the thicker tops, split in half. If the core is thick and woody, you may want to cut part of it out. Place into the baking pan.
• Toss the pan of vegetables with the olive oil and roast for about 20 minutes. The vegetables will have some color and tenderness but not fully done.
• Whilst the vegetables are roasting , take the cardamom pods and place them in a mortar and gently crush so as to break open the pods. Remove the pods leaving the seed and continue to ground breaking the seeds into a coarse powder resembling fresh black pepper. Yield will be about 1/2 teaspoon.
• Combine the cardamom with the other glaze ingredient and mix to dissolve the brown sugar. (I used Splenda brown sugar blend.).
• Pour the glaze over the vegetables and toss. Roast for 5 minutes and add salt to taste, in my case this was about 1/2 teaspoon of sea salt. Mix and roast for an additional 5 minutes. The glaze with have thickened into a medium syrup and created a nice caramelization on the vegetables.
• Place in serving bowl being certain to include any syrup on the bottom of the roasting pan.
• Enjoy!

ROASTED WINTER VEGETABLES

Steps:

• Place the first seven ingredients in a greased 15x10x1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally.